Tuesday, August 2, 2011

Ripe Jackfruit Idlis / Phansa Patoli

My mom made these when we were in Bangalore and my son relished them. He now calls my mom the 'best jackfruit idli maker'..I cant remember when I had this last, I get a taste of all the dishes I had during my childhood, now, thanks to my son !

Jackfruits are easily available in Bangalore and you have roadside vendors cleaning and cutting them - its a huge effort to cut the jackfruit - its sticky and messy

Havent seen them in Gujarat though, there are many people who have never had it..It does have a distinct smell and taste, but I love it !

This is generally steamed in turmeric / banana leaves, but Ma made them like idlis in the idli steamer

Cut the jackfruit sections into piecesGrind it along with the coconut to a smooth pasteAdd the jaggery and salt Mix well and then add the soojiThe consistency should be like that of idli batterGrease the idli moulds and place in the steamerFill up the idli moulds and steam for 10-15 minsIf you are using turmeric or banana leaves, spread a portion of the batter on the leaf and then close it. Place the folded side down and steam for 10-15 minsAdd a little ghee on the ready idlis / patolis and enjoy !